marble chiffon cake

Name: Marble Chiffon Cake
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 10
Cuisine: American
Ingredients: ## CAKE:; 1/3 cup(s) hershey's cocoa powder for baking; 1/4 cup(s) hot water; 3 tablespoon(s) granulated sugar; 2 tablespoon(s) vegetable oil; 2 1/4 cup(s) all purpose flour; 1 1/2 cup(s) granulated sugar; 3 teaspoon(s) baking powder; 1 teaspoon(s) salt; 3/4 cup(s) cold water or unsweetened orange juice; 1/2 cup(s) vegetable oil; 7 large egg yolks, reserve whites; 1/2 teaspoon(s) cream of tartar; 1 tablespoon(s) fresh grated orange peel; ## ORANGE GLAZE: MAKES 1 1/2 CUPS; 1/3 cup(s) butter; 2 cup(s) powdered sugar; 2 to 3 tablespoon(s) fresh orange juice; 1/2 teaspoon(s) freshly grated orange peel

(1 RATING)

136 Pinches 5 Photos

Pat Duran

Las Vegas, NV

Updated on Mar 29, 2013

This recipe from celebrate Easter with Hershey's cocoa is so nice. I love chiffon cakes so I just had to post this recipe for you all to try too! I love the marriage of the orange peel and chocolate in this light and creamy textured cake.

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prep time 20 Min

cook time 1 Hr 15 Min

method Bake

yield 10 inch angel food cake pan with removable insert used .

Ingredients

CAKE:
1/3 cup hershey's cocoa powder for baking
1/4 cup hot water
3 tablespoons granulated sugar
2 tablespoons vegetable oil
2 1/4 cups all purpose flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water or unsweetened orange juice
1/2 cup vegetable oil
7 large egg yolks, reserve whites
1/2 teaspoon cream of tartar
1 tablespoon fresh grated orange peel
ORANGE GLAZE: MAKES 1 1/2 CUPS
1/3 cup butter
2 cups powdered sugar
2 to 3 tablespoons fresh orange juice
1/2 teaspoon freshly grated orange peel

How To Make marble chiffon cake

Step 1

Move oven rack to lowest position. Heat oven to 325^. Use a 10-inch angel food tube pan-DO NOT GREASE.

Step 2

CAKE: Stir together cocoa and hot water in medium bowl; stir in first sugar and oil; set aside. --- In a large bowl,stir together the next 4 ingredients; add cold water or (juice),oil and egg yolks only; beat with spoon until smooth.
Step 3

In another large bowl beat egg whites and cream of tartar on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold in orange peel in the remaining batter(not in chocolate batter).
Step 4

Spoon 1/2 of orange batter into UNGREASED 10-inch TUBE pan; drop 1/2 the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with table knife for marbled effect, leaving definite orange and chocolate areas.
Step 5

Bake for 1 hour and 15-20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel or bottle; cool completely. Remove cake from pan; gently run frosting spatula knife around inside of cake sides-then slide knife between bottom of cake and tube insert; place small side up (which would be the the part the tube was on) onto serving plate.
Step 6

GLAZE: In a medium saucepan melt butter over low heat. Remove from heat and gradually add powdered sugar, juice and orange peel, beating with whisk until smooth and of desired consistency. Spread over top of cake, allowing glaze to run down sides. Garnish as desired,
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